Search Keywords, Wine, Producers, Distributors

Event Details

May 06 2020 / 7:30 PM EDT

Korean Fusion and Living Wines with Seung Hee Lee

Hosted by Seung Hee Lee & Tim Willard

Platform – This tasting will be hosted on Zoom.

Special Guests – Seung Hee Lee, Author of Everyday Korean: Fresh Modern Recipes for Home Cooks, an epidemiologist, Chef, and Wine and Food Blogger, @koreanfusion

Musical GuestHalem Albright, @halemalbright

Wines of the Night AL – Jean-François Mérieau J’ose Les Fines Bulles, Gramona Gessami, Domaine de Courbissac Les Traverses

Wines of the Night GA – Domaine du Viking Vouvray Brut, Gramona Gessami, Domaine de Courbissac Les Traverses

Questions – Please email with any questions or assistance in sourcing wine


About Seung Hee Lee

Seung Hee Lee —pop-up guru, nutritionist, natural wine lover. These identities come together on her Instagram account, @koreanfusion, and in her new cookbook, Everyday Korean. Trained in Korean Royal Court cuisine, Seung’s cooking adapts traditional Korean recipes to modern kitchens. Wine pairing is a big part of her cooking and life in general, and Seung always has some kind of skin contact whites, grower Champagne, or light and earthy Gamay alongside her dishes. Markets and seasonality also factor into Seung’s cooking—at pop-ups in Paris, New York, New Orleans, and Atlanta—where she lives—she has relied on the best local ingredients to give her dishes, many of which she learned from her grandmother in Korea, a contemporary feel. Seung’s pop-ups are intimate experiences for lovers of food and natural wine; dishes are often served family-style with a side of personal storytelling. She teaches cooking classes in Atlanta, Georgia, and serves pop-up dinners all around the world from Copenhagen to Seoul.



About Halem Albright

Halem Albright (guitarist, vocalist, songwriter) was born and raised in Atlanta, Ga. Brought up among music lovers, he began to show an early interest in music. Halem started playing guitar and writing music at 14 and went on to be involved in several bands and music projects that toured the southeast.

He started working on his debut album “Don’t Listen To Me” in 2010 with some of Atlanta and Athens’ greatest producers and musicians, showing his musical maturity with diverse styles ranging from pop-oriented rock songs, supported by moving guitar work and beautiful background vocals to reggae and Americana influenced anthems, with accompanying powerful horn sections and high energy percussion. The album was produced with the help of some of Atlanta and Athens’ finest producers such as John Keane of R.E.M. and Widespread Panic fame and Jeff Mosier, who has worked with bands like Phish. The album also has the contributions of some of Georgia’s best musicians, namely keyboardist Ike Stubblefield, guitarist Davis Causey, and drummer Duane Trucks, to name a few.

In 2013 “The Halem Albright Band” was formed, consisting of Halem Albright on vocals/lead guitar, well known Atlanta keyboardist Spencer Pope, bassist Dustin Fennell, and Nathan Bartlett on drums with John McCoy on percussion/vocals(both previous bandmates with Halem in “The Green Light Council). And in 2015, The H.A.B. had the honor of winning the “AthFest People’s Choice Awards” to be a part of the Athens’ festival’s compilation album. The Halem Albright Band’s first album “Through Human Eyes” was released in August of 2017, soon followed by their first live release “Live At Vinyl”.

Suggested Recipe

This is a quick and delicious appetizer or snack for any time. We highly recommend using a heavy-bottomed pan, such as a well-seasoned cast-iron skillet. Even though the green onion pancake is perhaps the most well-known of all the jeon, you can make these with leftover ingredients from making kimchi, which usually includes equal parts green onion, Korean chive, and minari. Our favorite is to stud the pancakes while in the skillet with fresh oysters or shrimp. Traditionally these are served with Soy-Vinegar Dipping Sauce but are equally delicious with Gochujang Vinaigrette.

Green Onion & Seafood Pancakes – Haemul Pajeon

By Seung Hee Lee & Kim Sunée from Every Day Korean
4 servings / 15 minutes preparation time & 8 minute cooking time     

  • 3 cups loosely packed green onions, or combination of green onions and chives
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1 cup water
  • 1 large egg
  • 1 teaspoon fish sauce, or ½ teaspoon fine sea salt
  • Neutral oil, such as canola or grapeseed, duck fat, or beef tallow, for panfrying
  • 1 pint fresh raw oysters, drained, or fresh raw shrimp or bay scallops (optional)
  • 1 to 2 red or green chiles, cut into thin slices (optional)
  • FOR SERVING – Soy-Vinegar Dipping Sauce (page 21) or Gochujang Vinaigrette (page 18)
  1. Wash, trim, and pat dry the green onions. Cut into 2-inch-long pieces and then into thin matchsticks; place in a large bowl. Add the flour, water, egg, and fish sauce. Mix gently just to combine, preferably using your hands to carefully incorporate the ingredi­ents and to not overwork the batter.
  2. Heat about 1 ½ tablespoons of the oil in a heavy­bottomed skillet over medium-high heat; the oil should dance and sizzle. Scoop one-half of the batter into the very hot skillet and press down with the back of a spoon or spatula to make an even pancake. If the pancake is steaming and not sizzling, increase the heat and add another drop of oil.
  3. If adding seafood and chiles, lightly dust them with flour (as they’ll adhere better to the pancake) and then stud the pancake with them. When the bottom turns golden brown, about 4 minutes, flip and press gently with the spatula. Lower or increase the heat depending on whether they are browning too quickly or not sizzling enough.
  4. Cook for another 3 to 4 minutes, until crispy around the edges and golden all over. Transfer to a wire cooling rack or wooden cutting board and let cool slightly. Slice with a knife or kitchen shears into wedges before serving. Serve with Soy-Vinegar Dipping Sauce or Gochujang Vinaigrette. Reheat any leftovers in a dry skillet.

Pajeon recipe by Seung Hee Lee from Steven Spanbauer of European Cellars on Vimeo.


Retail Partners

To join in the tasting we will be establishing retail partners in several markets. If you are interested in becoming a retail partner, or you are a consumer who would like to participate please contact us and we will try to assist you in locating the wines. 

  • Cured, 1825 B Pearl Street, Boulder CO
  • Graft, 700 King Street Suite B, Charleston, SC